Spinach & Sweet Potato Egg Muffins

Ingredients

1 ½ Teaspoon(s) Avocado Oil
½ Sweet Potato (medium, peeled and chopped into cubes)
1 ½ Teaspoon(s) Extra Virgin Olive Oil
3 Cup(s) Baby Spinach
4 Egg
2 Tablespoon(s) Water (filtered)
¼ Teaspoon(s) Sea Salt
¼ Teaspoon(s) Black Pepper

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How to make Spinach & Sweet Potato Egg Muffins

• 01
  Preheat oven to 350ºF (177ºC). Lightly grease a Muffin Pan with avocado oil.
• 02
  Steam sweet potato in a Double Boiler for 8-10 minutes or until fork-tender. Let cool slightly.
• 03
  While the sweet potato is steaming, heat the extra-virgin olive oil in a large Frying Pan over medium heat. Sauté the spinach until wilted and tender. Let cool slightly
• 04
  When spinach and sweet potatoes are cool enough to handle, divide evenly into the Muffin Cups of the prepared pan
• 05
  In a Mixing Bowl Whisk eggs until well scrambled. Whisk in the water, sea salt and pepper.
• 06
  Pour the Whisked eggs into the Muffin Cups to cover the sweet potato and spinach
• 07
  Bake for 15-18 minutes or just until the egg is cooked through and no longer has any liquid on top. Remove from the oven, let cool and enjoy!